Roast Salmon With Leeks Onions (Print)

Roasted salmon with leeks, onions, and zesty parsley dressing. Gluten-free and ready in 40 minutes.

# Components:

→ Fish & Vegetables

01 - 4 salmon fillets (about 5.3 oz each), skin-on
02 - 2 large leeks, trimmed and sliced into 1/2-inch rounds
03 - 1 large red onion, sliced into wedges
04 - 2 tablespoons olive oil
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon black pepper
07 - 1 lemon, sliced

→ Parsley Dressing

08 - 1 cup fresh flat-leaf parsley, finely chopped
09 - 1 small garlic clove, minced
10 - 1/2 teaspoon Dijon mustard
11 - 1 teaspoon capers, drained and chopped
12 - 1/2 teaspoon lemon zest
13 - 3 tablespoons extra-virgin olive oil
14 - 1 tablespoon fresh lemon juice
15 - Salt and pepper to taste

# Directions:

01 - Preheat the oven to 400°F.
02 - Arrange the leeks and red onion in a single layer on a large baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
03 - Roast the vegetables for 10 minutes.
04 - Remove the baking sheet from the oven. Nestle the salmon fillets skin-side down among the vegetables. Arrange lemon slices over the salmon.
05 - Return to the oven and roast for 12 to 15 minutes, or until the salmon is just cooked through and vegetables are tender.
06 - In a small bowl, combine parsley, garlic, Dijon mustard, capers, lemon zest, olive oil, and lemon juice. Stir well. Season with salt and pepper to taste.
07 - Transfer the roasted salmon and vegetables to plates. Spoon the parsley dressing generously over the salmon. Serve immediately.

# Chef Secrets:

01 -
  • The fish cooks in the same pan as the vegetables, so your cleanup is basically nonexistent, which is wildly underrated.
  • That bright parsley dressing tastes fancy but requires zero cooking skills, just a bowl and a spoon.
  • It's naturally gluten-free and dairy-free without tasting like you're missing anything.
02 -
  • Don't skip the initial 10-minute head start for the vegetables—they need time to soften before the salmon joins them or everything cooks unevenly.
  • The salmon continues cooking slightly after you pull it from the oven, so take it out when it's still barely translucent in the very center or you'll end up with something dry.
03 -
  • Pat your salmon fillets completely dry with paper towels before they hit the pan—moisture is the enemy of a crispy skin.
  • If your salmon fillets are particularly thick, tent them loosely with foil for the first 8 minutes so they cook through without the top drying out.
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